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Vegan Jalapeno Chickpea Mac and Cheese

September 18, 2017

I’ve been wanting to try a vegan mac and cheese for a long time now but I’ve always been afraid that it just won’t compare to regular (non-vegan) mac and cheese. I am happy to report that this vegan jalapeno chickpea mac and cheese is AMAZING. Even my very anti-plant-based husband absolutely loved this mac and cheese. In fact, I honestly don’t think I’ll ever try a different mac and cheese recipe for the rest of my life. Why would I? This one is seriously that good.

vegan jalapeno chickpea mac and cheese

It doesn’t get any better than this!

I will say though, this is not exactly that gooey kind of mac and cheese but I don’t mind that a bit. Another bonus to this recipe? It’s spicy! You can definitely adjust the amount of spice to suit your tastes but that drizzle of sriracha on top really puts this mac and cheese over the top. I wish I was stuffing this into my face right now.

The original recipe is from Cotter Crunch and you can find it here.

The spice comes from the jalapenos, red pepper flakes, and the sriracha. If you prefer a less spicy dish, buy a larger jalapeno (the smaller the pepper, the spicier as a rule) and remove the seeds before chopping. You can also use less red pepper flakes and only add sriracha to taste.

The original recipe calls for Chickpea Pasta, which is made with a mixture of lentils and chickpeas. This means it’s super high in lovely vegan protein. I so wish this was available in Kuwait because I definitely would have used it! Unfortunately, though, I’m doing good to find whole wheat pasta here. While we were in the States this summer my mother-in-law had some chickpea-lentil pasta and it was delicious. I absolutely loved the texture of the noodles – definitely give it a try if you see some in your local store.

The classic vegan cheese substitute, which this recipe uses, is nutritional yeast. Nutritional yeast is a deactivated yeast that has a nutty, cheesy flavor. It’s an excellent source of Vitamin B-12 which is pretty hard to come by in today’s vegan diets, and it has 6 grams of protein per serving.  Bob’s Red Mill is a popular brand and is luckily available in Kuwait, so that’s what I used. And if I can find it in a not-so-vegan-friendly country with somewhat limited options in general then I know you’ll be able to get your hands on some, no problem!

Print Recipe
Vegan Jalapeno Chickpea Mac and Cheese
This delicious and spicy vegan mac and cheese is definitely a new favorite! The best mac and cheese I've ever had and I'll make this recipe again and again.
spicy, vegan, pasta, mac and cheese
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
spicy, vegan, pasta, mac and cheese
Instructions
  1. Preheat oven to 400F. Fill large pot with 8-10 cups water, cover, and bring to a boil.
  2. Slice jalapenos and mix with chickpeas, paprika, cumin, salt/pepper, garlic salt, and oil. Spread onto baking sheet and bake for 15-20 minutes.
  3. When water comes to a boil, cook pasta according to package directions.
  4. When pasta is cooked, drain and lightly rinse. Return pasta to the pot. Add 1/2 of the minced garlic, 1-2 Tbsp oil, and salt and pepper to taste. Keep on low heat.
  5. In another small saucepan, whisk together coconut milk, broth, nutritional yeast, the rest of the garlic, and flour. Cook on medium heat until thickened. Add 1-2 Tbsp more milk if needed to thin before adding to pasta.
  6. Mix sauce into pasta. Add jalapeno/chickpea mix to the pot when done and stir well to combine.
  7. Add crushed red pepper and sriracha/hot sauce if desired and cook an additional 5 minutes on low heat.
  8. Garnish with cilantro and serve.
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You do not want to miss out on this spicy mac and cheese, do yourself a favor and try this ASAP!

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